My Stuffed Bell Popper is the bomb. Green bell peppers stuffed to the shoulders with ground meat, spicy pepper jack cheese, and creamy mashed potatoes are good enough on their own, but drape it in smoky bacon glazed with red pepper jelly, and it is otherworldly. This stuffed bell pepper is a take on the…
Cajun Country-Style Ribs
Three years ago I came up with a formula for a spice rub that I affectionately call Sweet Heat. I’ve used it here on the blog, and the recipe is in my new cookbook. So, I’ve started experimenting with different applications for the spice that have resulted in dramatic results. This dish — Cajun Country-Style…
Tasso Chili Cheese Dip and Frito Chili Pie
When you make this smoky, cheesy, beer-infused Tasso Chili Cheese Dip, it will catapult your cooking cred to new heights. It is not only one of the easiest Cajun recipes to prepare right every time, but it is addictively good. Your friends will beg for the recipe. And it’s a tasty way to celebrate Cinco…
Fresh Ham Roast
Ginger-kissed with a mustard-glazed sweetness, this fresh ham roast is a revelation of how juicy, flavorful, and succulent this cut of pork can be. But, the key to it is in getting to know your farmer, and learning how he cares, feeds, and humanely raises his livestock. It is the essence of sustainability in eating…
Duck and Brie Pizza
The perfect pizza has been a lifelong quest. Across the world and closer to home, I’ve visited the acclaimed chefs and prowled the back alley dives for just one bite of the perfect pie. I’m not talking about your typical red sauce-laden, mozzarella-coated, pepperoni-dotted New York pizza or even your deep-dish, lasagna-like Chicago version. No,…
Pork Neck Bone Fricassée
I’ve said it before, but it bears repeating: Make friends with a butcher. There’s no clearer path to culinary enlightenment than through a butcher who can help you discover flavor-filled cuts of meat you never knew existed. And this Cajun recipe is one of them. So, what’s for dinner? Two words: pork neck. Or more…
Chicken and Smoked Sausage Gumbo
It’s Fat Monday, ya’ll! Lundi Gras (French for Fat Monday) ramps up the Mardi Gras holiday with a full schedule of parades, balls, and of course, the Courir de Mardi Gras—the rural Cajun celebration before the beginning of Lent. Break out your capuchon (a cone-shaped ceremonial hat), don a colorful mask, tank up with your…
Pork Belly Porchetta
Italians butchers are experts at preparing pork, and their specialty porchetta redefines the pig-eating experience. And my Cajun recipe for Pork Belly Porchetta delivers on the bold flavors of the pork with a Cajun kick of spice. I love how the thick layer of fat bathes the meat while roasting, and as we all know,…
Cajun-Fried Steak with Boudin Cream Gravy
Crisp, crackling crust surrounding a tenderized slab of beef can only get better with cream gravy. But not just any gravy; it’s boudin cream gravy. This Cajun-Fried Steak recipe from the heart of South Louisiana ups the ante on our Texas neighbor that’s sure to start a feud. Time to lock and load; it’s a…
Wild Goose in Red Wine Gravy
This Cajun recipe for Wild Goose in Red Wine Gravy is crave-worthy in every way: Exotically rich and darkly delicious with a bone-sucking boldness that you will remember for a lifetime. It’s wild geese swimming in an aromatic stew of wine-infused flavor so soul-satisfying and filling that it will make your knees wobble, and your belt…
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